Category: 커피
페루 북부 카하마르카 고지대에서 재배된 이 디카페인 에스프레소는 이 지역의 오랜 소규모 농가 커피 생산 전통과 세심한 워시드 가공 방식을 보여줍니다. 초콜릿, 감귤류, 부드러운 핵과류의 단맛이 어우러진 균형 잡힌 컵을 기대할 수 있으며, 접근성을 잃지 않으면서도 선명함과 구조감을 제공합니다. 여러 세대에 걸친 생산자들의 지식과 안데스 테루아가 빚어낸 믿을 수 있고 표현력 있는 프로필입니다.
Brewed a double shot this morning and the crema was surprisingly thick for a decaf, with that clean, balanced finish you expect from highland beans. I've tried plenty of decafs that taste flat, but this one from Cajamarca holds its own, especially in a cortado.
The washed processing really comes through in the cup—it’s clean and balanced, with none of that flat, dull edge I usually get from decaf. This one from Cajamarca holds up beautifully with milk, which is my daily test, and it passed.
I’ve tried a lot of decafs that taste flat, but this Peru Norandino holds its own as a straight espresso—the balanced cup from those Cajamarca highlands comes through with real depth, no harshness. Pulled a double this morning and it was smooth enough to drink black, which is rare for me with decaf.
